April 22, 2015

At the Fairfax Farmer’s Market in LA, you can follow up your shopping with a little French.

Load up on crêpes from the French Crêpe Company, lead by three French brothers who make some of the best dijon salad dressing I’ve had stateside. These crêpes are huge, and at $7 – 10, some of the cheapest eats you can get within a few miles of The Grove.Read more

October 15, 2014

You’ve probably heard a French person say words like “hambourger” or “très cool” and laughed a little bit at the funny-sounding accent on your English words. Well, these aren’t just English words to the French – they’re anglicismes (anglicisms)!

An anglicism is a word that the French borrow from English and use instead of their native French word (usually with a strong French accent). Despite some strong finger shaking from the French government against this, the French use anglicisms regularly.

As an English-speaking American, I think it’s high time we started returning the favor and filling our English with a few French-Isms (plus, I already do it)!

September 28, 2014

Steak Bordelaise [bohr•duh•LAIZE] (also known as Entrecôte Bordelaise or Bœuf Bordelaise in French) sounds fancy, but it just means “steak with Bordeaux sauce.”

As you might imagine from my super professional translation, the most important element of this sauce is reduced Bordeaux wine, though many purists will also argue that the bone marrow really makes it a true bordelaise. Still, if you can’t get your hands on bone marrow or simply don’t want to bother (because really, it’s a weeknight and we’ll skip all the steps we can), a slice of foie gras or other fatty additive would also do.

August 22, 2014

Especially the goodbyes you’re not ready for. There are things you still want to say, memories you want to hold on to, and that stupid, hopeful speck of denial that maaaybe things aren’t over after all.

This weekend, one of my favorite restaurants in Denver will be closing, at least momentarily, and I’ll have to say goodbye to this place that has hugged my soul and kept it warm in so many ways.

This summer, I’m falling in love with patio brunches and clever French twists on classic brunch fare like the goodies coming out of the kitchen at my neighborhood bistro, P17, here in Uptown, Denver.Read more

July 20, 2014

Our third dinner from the Denver FIVE™ team focused on pleasing a man’s appetite, with an appropriate “dude food” theme for Father’s day.

The ladies in the Table 6 kitchen pulled out all the stops, giving dad everything he wanted from bacon-flavored donuts to steak topped with crab. But even my female taste buds were dazzled by some of the inventive cuisine that came out of the kitchen.Read more

June 25, 2014

This weekend, Eater Denver sent me to the 2014 Grand Cochon in Aspen to eat 1200 lbs of pork (thanks, Eater!). They had me guest-write an article with insider details from the competition, and take a few photos. But I took SO many photos – like so many more than they could possibly ever share, so I’ve decided to give my Goutasters the bonus shots.

Without further ado, dear readers, I present to you all the extra food porn photos I took at Grand Cochon this weekend:Read more

June 18, 2014

Whether you’re going abroad for a while or just looking to bring a bit of French style into your own wardrobe, everyone wants to know how to dress like a Parisian.

But men have it particularly hard.

While there’s an entire library of advice for women, the few male fashion guides out there make things even MORE vague (what exactly does “dressing nicer” mean?). If you’re just looking for a straightforward introduction to men’s fashion in Paris, this is the guide for you.

And if you need an even more simplistic approach to dressing like a Parisian (we get it – words are hard – ain’t nobody got time for that), make sure you check out our visual everyday outfit cheat sheet at the end of the post.Read more

June 9, 2014

Finally, a meal that actually encourages giggling at the (inevitable) sexual innuendos on the menu.

For their second dinner this season, the FIVE at FIVE™ chefs gathered at Panzano to play on a “T&A” theme – that is, many of the dishes came from the –ahem– chest or –ahem– rump regions of the animals.Read more